Roasted Carrot Salad

Ingredients

2 lb carrots, peeled

orange

lemon

2 cloves garlic

tsp cumin seeds

tbsp fresh thyme

1/2 c extra virgin olive oil

tsp red wine vinegar

tbsp cane sugar

2 cups mixed greens

tbsp toasted sunflower seeds

Preheat oven to 450 degrees.

Boil carrots for 10 minutes until slightly tender.

Drain and assemble on cookie sheet.

Juice lemon and orange and then slice. Set aside half of the juice.

Add cumin, garlic, thyme, 2x tbsp olive oil, red wine vinegar to half of juice and pour over carrots.

Add sliced orange and lemon to cookie sheet.

Roast for 15-20 minutes until browned and then assemble on platter.

Mix remaining half of juice with remaining olive oil and add sugar.

Assemble greens on top of carrots and then add dressing.

Sprinkle with sunflower seeds.